RecipeAppetizer
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flameAppetizerPastaUnder 30 mins
Spicy Roasted Pepper Rigatoni with Ricotta
Prep5 minutes
Cook20 minutes
ServesServes 2
Method
Steps
- Get all the prep done before you start cooking: mince the garlic and finely chop the onion.
- Cook the pasta in a large pot of boiling, generously salted water. Drain, reserving 1/2 cup of cooking water.
- While pasta is cooking, heat the oil in a large skillet over medium. Add the onion and garlic, cook until soft, about 3 minutes. Add vodka and stir to incorporate.
- Add cherry tomatoes, cook about 2 minutes or until the tomatoes start to burst. Then press on the back of the tomatoes with a fork to release their juices and stir to combine. Add roasted bell peppers, cook for 2 minutes. Season with red pepper flakes, sweet paprika, black pepper and salt. Stir in the tomato paste and add crushed tomatoes. Simmer for 10 minutes.
- Next, stir in ricotta and basil leaves. Toss with pasta and add 1/4 cup cooking water to thin out the sauce, add more if needed. Taste, and adjust salt.
- Serve with grated Parmesan and toasted pine nuts. Top with a sprinkle of red pepper flakes. Enjoy!
Originally published at servingdumplings.com. Reproduced for personal collection.
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